Extra creamy cookie cake
8
rations45
minutes15
minutes0
minutes1440
minutes1
hourIn this delicious Chips Ahoy cake you will find the flavor of the cookie in all its layers. Plus, the combination of the homemade chocolate ganache with the Thermomix pastry cream makes this cake irresistible 🤤🤤 Personally, Chips Ahoy are one of the cookies that are always at the bottom of my pantry. I think they are perfect for any occasion and thanks to their versatility, you can make many types of recipes with them. A no-bake cake that is very easy to prepare and extra creamy. What takes the longest is the waiting time for refrigeration of the pastry cream and ganache, but making it is super simple and fast. It will disappear from your hands as fast as you made it! 😉 Do you dare to try this wonderful recipe?
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
2 boxes of Chips Ahoy cookies and one more in case you are short of cookies for decoration.
40 ml milk
80 gr butter or cream cheese
- For the chocolate ganache**:
300 gr whipping cream 35% m.g.
325 gr chopped fondant chocolate
60 gr sugar
90 gr chopped butter
- For the pastry cream**:
100 gr sugar
500 gr semi-skimmed milk
50 gr wheat flour or cornstarch
3 eggs
1 c.c. teaspoon liquid vanilla essence
Pasos
- Pastry cream:
- Boil the milk with the vanilla essence in a saucepan over high heat.
- Separately, beat the eggs, sugar and flour in a bowl with a wire whisk until well blended.
- When the milk boils, reduce the heat and add the egg mixture gradually, stirring constantly with a whisk.
- Cook over low heat, stirring constantly, until thickened.
- Transfer the cream to the refrigerator and chill for at least 40 minutes.
- Chocolate ganache
- Heat the cream in a saucepan over high heat for 2 minutes, stirring occasionally.
- Add the chopped fondant chocolate and stir with the whisk until completely melted.
- Reduce the heat to low, add the sugar and butter pieces, and continue mixing until the mixture begins to thicken.
- Transfer the ganache to a piping bag without nozzle and chill in the refrigerator.
- Assembling the cake:
- Make sure the mold is properly closed.
- Crush half a package of crackers and combine them with the melted butter or cream cheese to create the base of the cake.
- Press the mixture into the bottom of the mold to compact it.
- Add a layer of pastry cream about 1.5 cm thick on top of the cookie base.
- Soak the Chips Ahoy cookies in milk for 2 seconds and place them on top of the custard layer.
- Add a layer of ganache on top of the cookies.
- Repeat the layering process interspersing wet cookies, pastry cream and ganache, finishing with a layer of ganache.
- Refrigerate the cake in the refrigerator overnight.
- The next day, crush additional cookies to decorate the top and sides of the cake.
- Refrigerate again and, before serving, freeze for 30 minutes for a firmer texture.
Notas
- If you want the cake to have a more intense chocolate flavor, you can put two layers of chocolate ganache for one layer of pastry cream 👌
- The fondant chocolate should be of high quality; higher percentage of cocoa will provide a more intense and less sweet ganache. >
- When making the pastry cream, make sure the milk does not boil too long waiting for the egg mixture to prevent a film from forming on the surface or starting to reduce. >
- For a little extra kick to the ganache, you can add a splash of your favorite liqueur, such as brandy or rum, which pairs exceptionally well with chocolate. >
- Be sure to press the buttered or cream cheese cookies well into the bottom of the pan to prevent the base from crumbling when cutting the cake.
- It is crucial that when soaking the cookies in milk you do not exceed 2 seconds, as they can absorb too much milk and fall apart, which will affect the texture of the layers. >
- When adding the pastry cream and chocolate ganache to the layers, be generous but keep the layers even so that the cake is aesthetically pleasing and balanced in flavor. >
- Consider garnishing the cake with red fruits or chocolate shavings to contrast with the creamy texture and add freshness.
Quizás lo necesites
- Detachable round mold 18 cmVer producto
Información nutricional (por ración)*
- Serving Size: 328g
- Total number of serves: 8
- Calories: 1103.44kcal
- Carbohydrates: 102.31g
- Protein: 9.8g
- Fat: 55.3g
- Trans Fat: 0.081g
- Cholesterol: 116.46mg
- Sodium: 395.08mg
- Potassium: 163.8mg
- Fiber: 6.12g
- Sugar: 64.44g
- Vitamin A: 770IU
- Vitamin C: 0.633mg
- Calcium: 169mg
- Iron: 0.451mg